MEET STEVEN, Tramonto Manager
After completing a European Hospitality management degree in his home town of Worcester, England,
Steven moved to Banff National Park in the majestic Rocky Mountains of Alberta.
“The original intention was to only stay for the summer and then 20 years went by!”
Working in hotels, restaurants, ski resorts and on golf courses in and around the Bow Valley, Steven’s
passion for fine wine, food and service culminated in almost a decades long service at one of Banff’s
premier restaurants “Le Beaujolais.” A classic French, fine dining restaurant.
“I was the Maitre’d there for almost a decade and worked with the owner for close to 15 years.”
Steven honed his skills preparing tableside dishes such as: crepe suzette, Dover sole, chateaubriand andbeef tartar. Also boasting a large wine cellar, Le Beaujolais had all the classic first growth Bordeaux’s and some of the world’s most luxurious wines of which he was in charge of.
“Some of the best wines I have ever tasted were in Banff: 1959 Chateau Haut Brion & 1995 chateau Petrus amongst the highlights.”
A passion for French food and wine was inevitable and still holds true today, his favourite wines being from
Bordeaux, (or Claret as it is called in England) and the Rhone regions from France.
It was an escape from the long cold Albertan winters that prompted his move to Vancouver. “Vancouver is
still close enough to the mountains that I can ski and hike, my two hobbies and get all the benefits of city
life. I have only been here a couple of months but love it already, it reminds me a little of back home, even
Steven can be found working at Tramonto on most nights at The River Rock Resort. When asked what he
has in store for Tramonto he replied: “We have changed a few things at Tramonto since I have been here.
An all new cocktail and craft beer list has just launched and maybe a few extra French wines have been
added to the brand new wine list. I want to get to know everyone, so come and say hi.”
Rosso Martini – A delightful Summer Sip!
All of the cocktails on our new Tramonto drink and cocktail list have been chosen by a different member of staff. Steve Plouffe shares his choice this issue. He recommends a Rosso Martini, and says it is perfect for a summer’s evening.
Simply mix up Raspberry Vodka, Sourpuss Apple, Triple Sec and Cranberry and enjoy!
Seasonal Strawberry, Basil and Pimm’s Jam
Richmond and the lower mainland are well known for producing juicy berries.
Berries can be used in a myriad of recipes, however,
you can’t beat a berry Jam. Sous Chef, Robert McKay loves this
recipe and made a batch only last week.
- 5 cups of crushed strawberries
- 7 cups sugar
- Zest and juice of 2 lemons
- 1 pack of pectin (57gr)
- 2oz Pimm’s No 1
- 12 picked basil leaves
- Yield: 12 250ml jars
- Sterilize canning jars. Once cooled line them with one leaf of basil in each
jar and set off to the side
- Combine strawberries, pectin, lemon juice in a pot and bring to a boil
- Add sugar and continue to boil hard for 1 minute stirring quickly
- Take off heat and allow to cool slightly before
- Once jam has stopped boiling, continue to stir while adding the Pimm’s No 1 and lemon zest
- Mix thoroughly and portion into sterilized jars
Karthik’s Wine Pick
For this issue’s featured wine, server, Karthik Shan selected a Bordeaux Blend, the 2009 Chateau Gruaud-Larose ‘Sarget de Gruaud-Larose’ from Saint-Julien, France.
The tasting notes given by Chateau Gruaud-Larose describes it perfectly: “Deep, red colour with purplish highlights. The nose is very ripe with aromas of black fruit, wild strawberries and black cherry. Overtones of lime-tree flowers.”
Sarget de Gruaud de Larose is Gruaud-Larose estate’s second wine. It was introduced in 1979 and is named in honour of Baron Sarget de Lafontaine. The estate is located in the St. Julien appellation in the Bordeaux Region, previous to the introduction of Sarget de Gruaud de Larose, wines that did not make it into grand vin were sold under St. Julien appellation.
The Wine Cellar Insider states that “Chateau Gruaud Larose is an interesting producer in the St. Julien appellation. Over the centuries, let alone recent history, it’s had its ups and downs. For some unknown reason, the wines lack consistency. 1961 Gruaud Larose is stunning! But you need to jump ahead 20 years before Gruaud Larose made another great wine, the 1982. The decade of the 1980′s was good for Gruaud Larose, but it took over a decade before they produced another great wine in 2000 and fans of Gruaud Larose were forced to wait again for the next great vintage”. Read more here.
Karthik states that the 2009 is one of those vintages, suggesting the best bang for the buck on our wine menu at $65.
Food Facts: Kuterra Salmon – Land Raised Sustainable Salmon
KUTALA means salmon in the language of the ‘Namgis’ people. TERRA means land. And KUTERRA means salmon from the land. The Kuterra salmon farm business is owned by the ‘Namgis First Nation’, it’s situated in the northern part of Vancouver Island, one kilometre from the ocean.
The first Atlantic salmon arrived at the farm in March, 2013, after a year they entered the market place in April 2014. Once available Sous Chef, Robert McKay added this sustainable fish to the Tramonto menu.
Kuterra say that raising salmon on land is an efficient and environmentally sustainable. They produce stress-free happy fish, resulting in great tasting salmon. Their farming methods also:
- Eliminates the need for antibiotics, pesticides and other chemicals
- Protects the marine and land environment from contamination
- Requires 30 percent less feed than older ocean fish farming methods
If you are looking for a good fish to BBQ this summer, Robert recommends Kuterra Atlantic salmon, the high fat content of the salmon makes it ideal for summer grilling!